Monday, January 31, 2011

Spicy Nacho Bake

Spicy Nacho Bake

I fixed this some time back and found the recipe when I was looking for meal ideas for the week. On the card I have that it was good and would be good for a pot luck or Lots of people, does not warm up well, since the chips are in it but it makes A LOT.

2 pounds ground beef

2 large onions, chopped

2 large green peppers, chopped

2 cans (28 ounces each) Hunt’s® Original Diced Tomatoes, undrained

2 cans (16 ounces each) hot chili beans, undrained

2 cans (15 ounces each) black beans, rinsed and drained

2 cans (11 ounces each) whole kernel corn, drained

2 cans (8 ounces each) Hunt’s® Tomato Sauce

2 envelopes taco seasoning

2 packages (13 ounces each) spicy nacho tortilla chips

4 cups (16 ounces) shredded cheddar cheese


In a Dutch oven, cook the beef, onions and green peppers over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin).

In each of two greased 13-in. x 9-in. baking dishes, layer with 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese.

Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Yield: 2 casseroles (15 servings each).

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